Chicken kyiv with a ²µ°ù³Ü²âè°ù±ð fondue
A classic dish that was popular in the 1980s, these buttery, garlicky kyivs are so tasty that they still remain a family favourite.
Ingredients
For the chicken kyiv
- 60g/2¼oz salted butter
- 4 garlic cloves, minced
- 2 tbsp chopped fresh flatleaf parsley
- 2 chicken breasts, skin removed
- 100²µ/3½´Ç³ú plain flour
- 2 free-range eggs, beaten
- 100²µ/3½´Ç³ú panko breadcrumbs
- vegetable oil, for deep frying
For the cheese fondue
- 300²µ/10½´Ç³ú ²µ°ù³Ü²âè°ù±ð, grated
- 150²µ/5½´Ç³ú emmental, grated
- 2 tsp cornflour
- 150ml/5fl oz dry white wine, such as Riesling
For the sourdough croutons
- 2 tbsp olive oil
- 1 small handful sourdough croutons, fried and toasted
To serve
- 1 head red endive, leaves separated
- 1 head white endive, leaves separated
- 6 cornichons, chopped
- 8 slices cured ham slices, chopped
- thinly cut salami slices, chopped
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
Method
To make the chicken kyiv, mix the butter, garlic and parsley together in a bowl and then roll into a log. Wrap in kitchen foil and chill in the fridge for at least an hour until firm.
Cut 2 discs of butter from the log and store the rest in the freezer for another dish. Turn the chicken breasts over and cut slits into the underside of the thickest part of the breasts. Slip the butter discs evenly inside each breast and press the flesh back together. Place the flour, egg and breadcrumbs into wide, shallow bowls. Dip the breasts in the flour, then the egg and then the breadcrumbs, folding the thin end of the breast under to make an oval shape.
Preheat a deep fat fryer to 180C. Deep-fry the kievs for around 10 minutes, depending on the size of the chicken breasts, until golden and cooked through.
To make the fondue, place the cheeses and the cornflour in a large saucepan and heat until melted. Pour in the wine and simmer for a couple of minutes, stirring all the time.
To make the croutons, put a frying pan over a medium heat and add the olive oil. Fry the sourdough croutons for 2–3 minutes until crispy.
To serve, toss the croûtons with the endive leaves, cornichons, ham and salami in a salad bowl. Dress with the oil and vinegar and transfer to two plates. Add the chicken kyivs to the plates. Transfer the fondue to two bowls and serve alongside.
